Categories: CrockPot, Soup

Ingredients

• 1 bag frozen southern style diced hashbrown potatoes, thawed
• 1/2 c frozen chopped onion, thawed
• 1 med stalk celery, diced
• 1 carton 32oz chicken broth
• 1 c water
• 3 tblsp all-purpose flour
• 1 c milk
• 1 bag shredded American-Cheddar Cheese blend
• 1/4 c real bacon pieces
• 4 medium green onions, sliced

Directions

1. In slow cooker, mix potatoes, onions, celery, broth and water

2. Cover and cook on low 6-8 hrs

3. In small bowl, mix flour into milk, stir into potatoe mix. Increase heat to high.

4. Cover and cook 20-30 min or until mix thickens.

5. Stir in cheese until melted.

6. Garnish servings with bacon and green onions.

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